Hey all! I say this a lot but I’m so excited for the recipes I have coming up this month especially this one… Seitan Souvlaki! I never knew about this dish until I was casually scrolling through my pinterest feed and saw a picture of Chicken Souvlaki that was not vegan!! My mind instantly started thinking of the ways I could veganize this dish and here we are!
Souvlaki is a Greek fast food dish that is basically meat that is cooked on a skewer. The protein in this vegan version is a chicken-style seitan. This seitan is probably familiar to those who view my blog often because it’s my #1 substitute for chicken in recipes. Anywhere that calls for Chicken, you can use this! It’s more flavorful than tofu and is softer than most seitan recipes you might be used to.
To complete this dish, I made rice pilaf, roasted peppers & onions, pan-fried zucchini, vegan tzatziki sauce, and homemade flatbread. But customize the sides to your preference. If you make this dish, be sure to tag me in a photo on instagram and leave a review down below!
What You Will Need For This Seitan Souvlaki w/ Roasted Veggies & Tzatziki Sauce
- Chicken Style Seitan
- Unsweetened Vegan Yogurt
- Red Peppers
- Tzatziki Sauce
Recipes You’ll Need:
Tzatziki Sauce is best when made ahead of time. I recommend making this while the seitan is simmering. Keep in fridge for minimum 1 hour but overnight is best.
Homemade Flatbread recipe can be found on the Vegan Bacon, Potato, & Caramelized Onion Flatbread recipe. This flatbread can also be made ahead of time.
How To Make The Best Souvlaki Every Time
The Chicken-Style Seitan should be made minimum of 2 hours before cooking the rest of the meal. It is boiled for 30 minutes and should be marinaded for at least 1 hour but overnight is best.
Be prepared. This recipe has some steps and takes some time but it’s very delicious and worth it. Prep the seitan ahead and marinate it overnight to split up the work.
More Recipes You Might Like:
- Vegan Seitan Gyro with Tzatziki Sauce
- Vegetable Fritters w/ Tzatziki Sauce
- Buffalo Cauliflower Sandwich w/ Vegan Bleu Cheese Dressing
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Seitan Souvlaki w/ Roasted Veggies & Tzatziki Sauce
- 1 1/4 cup Vital Wheat Gluten
- 1/2 cup Silken Tofu firm will work too
- 1/4 cup Nutritional Yeast
- 3/4 cup Vegan Chicken Broth I recommend No Chicken Bouillon Base
- 1 tsp Salt
- 1 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Dried Sage
- 1 tsp Dried Thyme
- 1/4 tsp Black Pepper
- 8-10 cups Vegan Chicken Broth for boiling
- Seitan Marinade:
- 1/3 cup Vegan Unsweetened Yogurt I used Kite Hill
- 2 tbsps Lemon Juice
- 2 Garlic Cloves minced
- 1 tbsp Fresh Parsley minced
- 2 tbsp Fresh Dill minced
- 1 tbsp Nutritional Yeast
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Onion Powder
- 1/4 tsp Black Pepper
- 1/2 tsp Salt
Roasted Peppers & Onions:
- 2 Red Bell Peppers cut in thick slices
- 1/2 Red Onion cut in thick slices
- 2 tsp Olive Oil
- 2 tbsps Fresh Dill
- Healthy Pinch of Salt
- Pan-Fried Zucchini:
- 1 Large Zucchini or 2 small, 1/4in thick rounds
- 1-2 tsp Olive Oil
- 1/4 tsp Salt
- 1/4 tsp Pepper
- Chicken Style Seitan & Marinade: Add the silken tofu, nutritional yeast, vegan chicken broth, salt, onion powder, garlic powder, sage, thyme, and black pepper to a food processor. Blend until smooth.
- In a medium sized bowl, add the vital wheat gluten. Add the tofu mixture to the bowl with the vital wheat gluten and combine with a wooden spoon until just combined. Knead the mixture with clean hands for about 1-2 minutes until it comes together.
- Bring a large pot of vegan chicken broth to a boil. Pinch off bite-sized chunks of dough and place in boiling vegan chicken broth. Bring to a boil and then reduce to a simmer for 30 minutes. Drain and set aside.
- In a large bowl, whisk together all the seitan marinade ingredients. Once the chicken-style seitan is cool, toss evenly in marinade.
- Cover and refrigerate minimum 1 hour but overnight is preferred.
- Tzatziki Sauce & Flatbread: Prepare the flatbread dough and let rise for 1 hour. Recipe link found above. If using store-bought, continue to next steps. If making flatbread from scratch, complete that first or you'll need to multitask a bit towards the end. After the 1 hour rise, the flatbread cooks very fast. Make the tzatziki sauce as well and store in the fridge.
- If serving rice, start that now.
- Pre-heat oven to 400F. Next, chop the red peppers and red onion. Line a baking tray with parchment paper and toss with oil, dill, and salt. Bake for 20 minutes. Toss. Bake for 5-10 more minutes until the vegetables are soft and some parts are charred.
- While the peppers are baking, slice the zucchini. Set aside.
- Place 4 pieces of marinaded seitan on wooden skewers.
- Heat a large pan on medium-high heat and add 1 tbsp of oil. Carefully place the seitan souvlaki on the pan and cook on each side until golden and charred. About 10-15 minutes overall.
- Once done, transfer seitan to a baking tray and place in oven. When the peppers are done a few minutes later, turn oven to the lowest heat to keep warm.
- In the same pan you cooked the seitan, add the oil and zucchini rounds. Sprinkle with salt. Cook for 4-5 minutes or until golden brown. Flip. Cook another 3-4 minutes. Remove from heat.
- Serve Seitan Souvlaki, Rice Pilaf, Roasted Peppers & Onion, Zucchini topped with Tzatziki Sauce and scoop up all that delicious food with homemade flatbread. Enjoy!